A cross between a soft pretzel and a grilled ham and cheese sandwich, these pretzel pockets are serious crowd-pleasers. Leftovers also make a great grab-and-go lunch – simply reheat in a toaster oven. Vital wheat gluten keeps these pretzels light and fluffy on the inside, without sacrificing their crisp crust. Find it in your grocer's baking aisle.
11/4-ounce envelope active dry Yeast (2 1/4 teaspoons)
1TablespoonHoney
1-1/4cupsAll Purpose Flour
2-1/2cupsWhole Wheat Flour
2tablespoonsVital Wheat Gluten
1teaspoonSalt
4tablespoonsSaucy Mama Tarragon-Lemon or Dijon
Mustard
½poundJarlsberg Lightor other reduced-fat Swiss cheese, shredded
¼poundBaked Hamcut into thin strips
1teaspoonBaking Powder
1cupvery hot Water
1Egg White
Coarse Saltfor sprinkling
Instructions
Place the warm water and honey in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast on top. Let rest 5 minutes.
Meanwhile, sift together the flours, gluten, and 1 teaspoon salt. Add the flour mixture to the mixer and mix on a low setting to combine. Increase the speed to medium and mix the dough for 6 minutes, or until it becomes very smooth. For the dough into a ball and place it in a mixing bowl sprayed with cooking spray. Cover and let rest in a warm part of your kitchen for 30 minutes.
Preheat oven to 415*F. Spray a baking sheet with cooking spray. Divide the dough into 8 balls. Working one at a time, roll each ball into a 6-inch circle. Spread with mustard, then top with ham and cheese. Fold the dough over to form a pocket around the fillings. Press along the edges to seal them.
Combine the baking powder and hot water. Brush over the tops of the pretzel pockets. Let rest for 5 minutes. Brush the tops of the pretzel pockets with egg white and sprinkle with coarse salt. Bake for 30 minutes, or until the tops are deep, golden brown.